Caldo de Res Recipe (with Video)

Caldo de Res Recipe: Caldo de Res, also known as Mexican beef soup, is a hearty and flavorful dish packed with tender beef, vegetables, and aromatic spices. It’s a traditional comfort food often served during colder months but enjoyed year-round for its rich taste and nourishing qualities.

The name “Caldo de Res” translates to “beef broth,” but it’s much more than just a broth. With chunks of beef shank, corn, carrots, potatoes, and cabbage, this soup offers a satisfying and well-balanced meal in a bowl.

Why is Caldo de Res Popular?

Caldo de Res is beloved for its simplicity and versatility. It’s easy to prepare, highly customizable, and deeply satisfying. Families often gather around a large pot of this soup, making it a staple for celebrations and cozy dinners.

Additionally, it’s packed with nutrients from the bone marrow in the beef and the assortment of vegetables, making it not just delicious but also healthy.

Ingredients Needed for Caldo de Res

Essential Ingredients

To prepare Caldo de Res, you’ll need the following basic ingredients:

• Beef Shank (with bone): Provides rich flavor and nutrients.
• Beef Chuck or Short Ribs: Adds extra meatiness.
• Water or Beef Broth: Forms the base of the soup.
• Carrots: Adds sweetness and color.
• Potatoes: Provides heartiness and texture.
• Corn on the Cob: A signature ingredient, cut into smaller pieces.
• Cabbage: Balances the richness of the broth.
• Zucchini: Adds freshness and subtle flavor.
• Tomatoes: Enhances the broth’s depth.
• Onions and Garlic: Essential aromatics for flavor.
• Cilantro: Adds brightness at the end.
• Salt and Pepper: For seasoning.
• Lime Wedges: Served on the side for added zest.

Optional Add-ins for Flavor

• Chayote Squash: Offers extra texture.
• Green Beans: Adds more greens to the mix.
• Jalapeños or Chili Peppers: Adds heat for spice lovers.
• Bay Leaves and Oregano: Enhances the aroma of the broth.

Preparation Steps

Preparing the Meat

1. Rinse the Beef: Wash the beef shank and other cuts thoroughly under cold water to remove impurities.
2. Trim Excess Fat: Leave some fat for flavor but remove any excess to avoid greasy broth.
3. Boil and Skim: Place the meat in a large pot with water, bring it to a boil, and skim off any foam or impurities that rise to the top. This step ensures a clear broth.

Chopping the Vegetables

1. Wash and Peel: Clean all vegetables thoroughly. Peel carrots, potatoes, and zucchini.
2. Cut into Chunks: Chop vegetables into large pieces to maintain their shape during cooking.
3. Corn on the Cob: Cut into smaller rounds for easier serving.

Creating the Broth

1. Simmer Aromatics: Add onions, garlic, and tomatoes to the pot with the beef. Let them simmer for about 15–20 minutes to infuse flavors.
2. Add Water or Broth: Pour enough water or beef broth to cover the ingredients and allow space for vegetables later.
3. Season Lightly: Start with salt, pepper, and bay leaves. You can adjust later as flavors develop.

Cooking Process

Simmering the Beef

1. Cook Slowly: Let the beef simmer on low heat for 1.5 to 2 hours until tender. Stir occasionally and add water if needed.
2. Check Tenderness: The meat should be falling off the bone when it’s ready.

Adding Vegetables in Stages

1. Hard Vegetables First: Add carrots, potatoes, and corn. Cook for 15–20 minutes.
2. Soft Vegetables Later: Add cabbage and zucchini during the last 10–15 minutes of cooking.
3. Taste and Adjust: Test the broth and adjust seasoning with salt, pepper, or chili if desired.

Serving Suggestions

Garnishing and Toppings

Caldo de Res is best enjoyed with fresh toppings and garnishes that enhance its flavor and presentation. Here are some popular options:

• Fresh Cilantro: Sprinkle chopped cilantro on top for a burst of freshness.
• Lime Wedges: Squeeze lime juice into your bowl to add tanginess and balance the richness of the broth.
• Sliced Avocado: Adds creaminess and a smooth texture to the soup.
• Chopped Onions: Provides crunch and sharpness for extra flavor.
• Jalapeños or Serrano Peppers: For those who enjoy a spicy kick.
• Radishes: Sliced thin for a crisp, peppery bite.

Side Dishes to Complement the Soup

While Caldo de Res is hearty enough to be a standalone meal, you can serve it with these sides for a complete dining experience:

1. Warm Corn Tortillas: Perfect for dipping into the flavorful broth or scooping up meat and vegetables.
2. Mexican Rice: Adds a starchy balance and absorbs the broth beautifully.
3. Crusty Bread: Ideal for soaking up every last drop of the soup.
4. Pickled Jalapeños: Adds tangy heat to contrast the richness of the broth.
5. Salsa or Hot Sauce: Provides extra spice for heat lovers.

Tips for Enhancing Flavor

Choosing the Right Beef Cuts

• Bone-in Beef Shank: The bone marrow releases rich flavors and nutrients as it simmers, making it the top choice.
• Short Ribs or Chuck Roast: These cuts offer tenderness and complement the beef shank.
• Ox Tail (Optional): Adds additional depth and flavor for those who enjoy variety.

Seasoning Adjustments

• Taste as You Go: Season lightly at first and adjust gradually to avoid overpowering the broth.
• Spices: Add cumin, oregano, or chili powder for a unique twist without straying too far from tradition.
• Bouillon Cubes: Beef or tomato bouillon can intensify flavor if the broth feels bland.

Storage and Reheating Instructions

Proper Storage Techniques

• Cool Before Storing: Allow the soup to cool completely before refrigerating to prevent spoilage.
• Airtight Containers: Use sealed containers to keep the soup fresh for up to 4 days in the refrigerator.
• Freezing Instructions: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.

Best Practices for Reheating

• Stovetop: Reheat over medium heat until hot, adding a bit of water or broth if needed to maintain consistency.
• Microwave: Heat in intervals, stirring between sessions to ensure even warming.
• Avoid Overcooking: Only heat until warm to keep vegetables from becoming mushy.

Nutritional Information

Health Benefits of Caldo de Res

Caldo de Res isn’t just delicious—it’s also incredibly nutritious. Here’s why it’s good for you:

• Rich in Protein: The beef provides essential amino acids for muscle growth and repair.
• Packed with Vitamins and Minerals: Vegetables like carrots, potatoes, and zucchini contribute vitamins A, C, and potassium.
• Bone Marrow Benefits: Beef shank bones release collagen and nutrients that support joint health and boost immunity.
• Low in Calories: Despite being filling, the broth-based soup is relatively low in calories.
• Digestive Health: The broth is easy to digest, making it great for upset stomachs or post-illness recovery.

FAQs about Caldo de Res Recipe

What is Caldo de Res?

Caldo de Res is a traditional Mexican beef soup known for its robust and hearty flavors. It typically features chunks of beef, often shank or brisket, simmered with a variety of vegetables like corn, potatoes, carrots, and chayote, in a rich broth seasoned with garlic, onions, and cilantro.

How long does it take to make Caldo de Res?

Preparing Caldo de Res can take approximately 2 to 3 hours. The cooking time largely depends on the cut of beef used and how tender you want the meat. Slow cooking is recommended to enhance the flavors and tenderize the beef.

Can Caldo de Res be made in a slow cooker?

Yes, Caldo de Res is excellent for slow cooking. You can prepare it in a slow cooker by placing all ingredients inside and setting it to cook on low for 8 hours or on high for about 4 hours. This method is great for developing deep flavors.

What are the best vegetables to add to Caldo de Res?

The most commonly used vegetables in Caldo de Res are corn, potatoes, carrots, and chayote. You can also add cabbage, zucchini, and green beans. The choice of vegetables can vary based on personal preference and seasonal availability.

Is Caldo de Res gluten-free?

Caldo de Res can be gluten-free, depending on the ingredients used. It’s important to ensure that all components, such as broth and seasonings, are free from gluten if you’re aiming for a gluten-free dish.

How can I store leftover Caldo de Res?

Leftover Caldo de Res can be stored in the refrigerator for up to 3-4 days. Make sure to place it in an airtight container. You can also freeze it for longer storage, where it will keep well for up to 2 months.

Conclusion

Caldo de Res is more than just a soup—it’s a comforting and nourishing dish that brings families together. Whether you’re craving something warm on a chilly evening or looking for a wholesome meal, this Mexican beef soup delivers every time. With its rich broth, tender meat, and vibrant vegetables, it’s a recipe that you’ll want to make again and again.

So, gather your ingredients, grab a big pot, and start cooking! Once you taste this heartwarming dish, it might just become a favorite in your household.